Save to your scrapbook
Red cabbage, kale and pomegranate salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 lemon, juice
2 tsp dijon mustard
2 tbsp pomegranate molasses
4 tbsp extra virgin olive oil
½ small red cabbage, cored and very finely shredded
1 large carrot, shredded or coarsely grated
125g kale, finely chopped • 1 small red onion, very finely chopped
1. Holding the pomegranate over a large bowl to catch the juice, carefully remove the seeds and set them aside separately. Whisk the lemon juice, mustard, pomegranate molasses and olive oil into the pomegranate juice.
2. Stir in the red cabbage, carrot, kale, red onion, and pomegranate seeds Toss lightly together, then allow to sit for 15 minutes (or up to 24 hours), before transferring to a serving platter. SF
This recipe first appeared in the Harvest section of Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Dec 01 14:30:03 GMT 2016.